Marta MT-1958 Руководство по эксплуатации онлайн [14/20] 762307

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FISH JERKY

Ingredients:

Cod fillet – 500g.

Lemon juice – 50ml.

Salt – 50g.

Ground black pepper

Turkey fillet – 500 g.

Garlic – 30g.

Cognac – 50ml.

Salt – 30g.

Sugar – 20g.

Paprika powder

Rinse turkey. Dry on a paper towel and cut into 0, 5 thick strips. Fine grate garlic.

Combine all ingredients in a bowl together with turkey strips. Cover and refrigerate 4 - 6 hours. Then drain off all excess marinade. Spread turkey strips on every food tray of the dehydrator and close

the door. Set temperature to 70°C and turn on the dehydrator for 6-10 hours.

Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray to the guide of the dehydrator and place

cups inside. Close the door and set temperature to 40°C. Turn on the dehydrator for 6 – 12 hours depending on the yoghurt culture manufacturer’s directions. Refrigerate for 3 hours.

PROVING DOUGH

Prepare dough according to the recipe and place it into a big pan. Enamel and steel pans are mostly recommended for proving. Set one food tray to the guide of the dehydrator and place the pan with

dough inside. Close the door and set temperature to 40°C. Approximate proving time is 1 hour. Knead dough and repeat proving process if necessary.

DRIED FRUIT AND SHELLED WALNUTS SNACK

Ingredients: